Chinese Food
Minnan style sausage
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It seems that there will be a custom of making dachshunds all over the country before the new year. South Fujian is no exception. Thousands of families. Thousands of different ways. From childhood, it will be seen that Dad began to prepare sausage materials in the lunar month. The Chinese New Year's Eve meal must have a plate of sausages fried with Holland beans. My father's sausage is the most delicious. It's full of wine and sweet taste. Chew after drying. try to stop but cannot.... It's the aftertaste. This year, I went back to my mother's home for the new year ahead of schedule. I told my father that I would make dachshunds when I came back, because I wanted to take pictures and make recipes. Private taste to share with you. Because I have made 40 Jin before, so this recipe takes 10 jin as the standard. It's just for a small family.
Cooking ingredients
Cooking Steps
Step1:Choose skinless front leg pork. The proportion of fat and thin is 37. It's better to cut dice or machine them into thin strips.
Step2:Pour in sorghum wine. (we choose Xiamen Danfeng sorghum. It's fragrant enough. You can use it for your convenience.) put sugar and salt. (you can use monosodium glutamate instead.).
Step3:Mix well by hand. Marinate for half a day (about 3 hours
Step4:Use chopsticks to poke in the fresh small intestine and clean it. Add the raw powder and grab the slime. Now there are pickled casings. But we still like to use fresh pork intestines to make it more reassuring. The taste is also better.
Step5:Next, start enema. It's easier to have enema equipment. We use this funnel to fill it.
Step6:Take one end of the pig intestine and tie the cotton thread. The other end covers the bottom of the funnel. Continue to mix the marinated materials. Pour in through the funnel. Use your hands to smooth your intestines. One is filled. Tie this end with the cotton thread at the end just now.
Step7:If the intestines are too long, you can take the cotton thread and tie it up again.
Step8:Fill it all. Wash it and take it out
Step9:Hang in a cool and ventilated place. Try not to get in the sun. About five or six day
Step10:Finished produc
Step11:Finished produc
Step12:
Step13:
Cooking tips:Don't mince pork. It's not chewable. Wine must be used. It has good taste and antiseptic effect. It's best to use fresh pork intestines to make delicious dishes.
